Abraham Lincoln's " Best Cake I Ever Tasted" - a White

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is Mary Todd Lincoln's recipe for vanilla almond cake - 150 years ago! --with a classic 7-minute frosting.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Beat the 6 eggs whites until stiffly beaten.
  3. Cream together the softened butter, sugar and vanilla.
  4. Sift together the cake flour and baking powder.
  5. Add flour mixture alternately with milk to the creamed butter and sugar.
  6. Stir in the finely chopped almonds.
  7. Gently fold in the egg whites.
  8. Pour into 2 greased and floured 9-inch cake pans.
  9. Bake at 375° for 28-30 minutes.
  10. Cool 10 minutes and remove from pans.
  11. Frost with White Frosting.
  12. WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
  13. Bring mixture to boiling, stirring until the sugar dissolves.
  14. Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.

Reviews

(1)
Most Helpful

I found this recipe in Recipes of the GOP but with slightly different proportions as listed so I thought I'd list it here as a FYI: 2 cups sugar 1 cup milk 2 tsp. baking powder and there is also listed 1/4 tsp salt (added to the egg whites) *Sherry Ward submitted it and noted that Florence McMurty published this many, many years ago. Mary Todd baked this cake before their marriage and Lincoln declared it "the best in Kentucky"

Oolala September 10, 2008

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